Eggs "alia Romana"

Ingredients

• 4 Eggs (Large)
• 1 tablespoon Milk
• 0.25 teaspoon Salt
• 0.125 teaspoon Black Pepper (Freshly ground)
• 1 tablespoon Parmesan Cheese (Grated)
• 1 tablespoon Parsley (Chopped fresh)
• 2 tablespoons Butter
• 1 batch Meat Sauce (See recipe below)
• 0.5 pound Ground Beef
• 0.5 Onion (Medium, chopped)
• 2 cloves Garlic (Minced)
• 2 tablespoons Tomato Paste
• 1 cup Tomato Sauce
• 0.5 cup Beef Broth
• 0.5 teaspoon Dried Oregano
• 0.5 teaspoon Dried Basil
• 0.25 teaspoon Sugar
• 0.25 teaspoon Salt
• 0.125 teaspoon Black Pepper

Instructions

1. 1In a bowl, beat the eggs, milk, salt, pepper, Parmesan cheese, and parsley together until well combined.
2. 2Heat a small amount of butter in a non-stick skillet over medium heat. Pour a thin layer of the egg mixture into the skillet, creating a very thin omelette (about the thickness of a coin). Cook for 1-2 minutes per side, or until lightly golden. Repeat with the remaining egg mixture, making 3-4 thin omelettes.
3. 3Place the cooked omelettes on a plate or cutting board to cool slightly. Once cooled, cut them into thin strips, about 1/4 inch wide.
4. 4In a saucepan, heat the remaining butter over medium heat. Add the omelette strips and heat them through thoroughly, stirring gently, about 2-3 minutes.
5. 5In a saucepan, brown the ground beef over medium-high heat. Drain any excess fat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes. Stir in the tomato paste, tomato sauce, beef broth, dried oregano, dried basil, sugar, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
6. 6Serve the heated omelette strips with the meat sauce poured over them. Garnish with additional grated Parmesan cheese.